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Butter Chicken Casserole Recipe

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4.3 from 67 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Description

This Butter Chicken Casserole is a comforting, flavorful one-dish meal combining tender chicken, aromatic spices, creamy coconut milk, and perfectly cooked rice. Baked in the oven for an easy prep and hearty finish, it makes a great family dinner with minimal cleanup. The dish captures the essence of classic butter chicken flavors in a simple casserole format, perfect for weeknights or meal prep.

Ingredients

Main Ingredients

  • 1 (13.66 ounce) can coconut milk, very well shaken
  • 1 (6 ounce) can tomato paste
  • 2 cups low-sodium chicken broth
  • 1 tablespoon minced fresh garlic (about 3 large cloves)
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt, or more to taste
  • 1 cup diced onion
  • 1 cup uncooked long grain white rice
  • 1 ½ lbs. raw boneless, skinless chicken breast or thighs, diced into bite-size pieces OR 3 cups cooked, shredded rotisserie chicken

Optional

  • Chopped fresh cilantro or parsley for garnish

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 13×9-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Combine Sauce Ingredients: In the prepared baking dish, whisk together the coconut milk, tomato paste, chicken broth, minced garlic, garam masala, curry powder, chili powder, ground ginger, and kosher salt until the mixture is smooth and well combined.
  3. Add Onion, Rice, and Chicken: Stir in the diced onion, uncooked long grain white rice, and raw diced chicken pieces into the sauce mixture. If you are using cooked shredded rotisserie chicken instead, hold off adding it until later in the baking process.
  4. Cover and Bake Initially: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. This allows the rice and chicken to start cooking and the flavors to meld.
  5. Remove Foil and Stir: After the initial 45 minutes, carefully remove the foil and stir the casserole thoroughly. At this point, the rice may not be fully cooked, which is expected.
  6. Add Rotisserie Chicken (if using): If substituting with cooked rotisserie chicken, fold it into the casserole now, spreading it evenly.
  7. Cover and Continue Baking: Re-cover the dish with foil and return it to the oven. Bake for an additional 10 minutes or until the rice is completely tender and the chicken is cooked through.
  8. Garnish and Serve: Remove the casserole from the oven and sprinkle chopped fresh cilantro or parsley on top as a garnish before serving warm.

Notes

  • You can use either raw chicken pieces or cooked shredded rotisserie chicken, but timing for adding them differs as explained.
  • If using rotisserie chicken, add it after the initial baking step to prevent overcooking.
  • For a spicier dish, increase the chili powder according to your taste.
  • This casserole can be made ahead and refrigerated; reheat covered in the oven until warmed through.
  • Leftovers store well in the refrigerator for 3-4 days.
  • Consider serving with naan bread or a side of steamed vegetables for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Indian-Inspired

Find it online: https://kitchenloving.com/butter-chicken-casserole-recipe/